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試驗報告(1953~1991)
正鰹、東方條鰹及白腹鯖實施氯化鈣鹽水浸漬式凍結之可行性
- 報告來源：台灣省水產試驗所試驗報告
- 作者：張士軒‧王文亮
- 出版年：1988
- 期別：45
- 頁碼：185-192
- 作者auther(英)：Shyh-Shiuan Chang and Wen-Liang Wang
- 標題title(英)：Feasibility of Calcium Chloride Brine Immersion-Freezing for Bonitos (Katsuwonus pelamis and Sarda orientalis) and Mackerel (Scomber japonicus)
摘要abstract(英) Marketed fresh and perfect bonitos, Katsuwonus pelamis and Sarda orientalis, and mackerel, Scomber japonicus, were immersion frozen in -17.5~42.5℃ calcium chloride (CaCl2) brine.
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- 20040920-115146_twno45正鰹東方.pdf
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